Pork With Apple And Parsnips Recipes

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Place the parsnips in the center of the baking sheet and drizzle generously with olive oil, sprinkle with salt and pepper and toss with 3 sprigs of thyme. Spread the parsnips into an even layer leaving an empty space on both sides. Roast until the parsnips become tender and begin to brown in spots, about 20 minutes. Use tongs to give the parsnips another toss.
• Remove the baking sheet from the oven and push the parsnips closer together in the center of the pan. Core the apple and cut it into 1/2-inch-thick slices. Place the apples on one side of the parsnips, drizzle with olive oil and sprinkle with the cinnamon. Pick the leaves from the remaining 2 sprigs thyme and sprinkle them on top of the apples. Lay the pork chops on the other side of the parsnips and brush with the Dijon mustard. Sprinkle each chop with the herbes de Provence and a pinch of salt and pepper.
• Return the baking sheet to the oven and roast until the apples are soft, the parsnips are completely tender and golden brown, and the pork chops read an internal temperature of 145 degrees F, about 20 minutes more. Divide evenly between two plates, top the apples with the parsley leaves and serve.

Steps:

• Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
• Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

Steps:

• Spray a crock pot with cooking spray or line with a crock pot liner for easy clean up.
• Place prepared apples and parsnips in the bottom of the crock pot and top with onion quarters. You can use your fingers to separate the onion quarters into smaller pieces if you like.
• Combine the brown sugar, ground ginger, garlic powder and salt and pepper in a small bowl until thoroughly mixed. Rub mixture into the roast making sure to get the mixture on all sides.
• Place roast in crock pot on top of the onion layer. Pour apple cider over the roast and sprinkle the crumbled cooked bacon on top.
• Turn crock pot to low and cook for 10 to 12 hours.
• To serve, remove roast and allow to rest for a few minutes. Slice into serving sized pieces and place on a platter. Place apples, onions and parsnips around the roast.
• Strain the juices remaining in the crock pot into a medium sauce pan and place pan over medium heat. Add cornstarch to a bowl or small container with a tight lid and add 1/4 cup cold water. Stir or shake well until no clumps remain. Pour mixture into saucepan containing hot juices and whisk over medium heat until desired consistency is reached.
• Pour thickened juices into a gravy boat or other serving container and serve alongside platter of roast.

Steps:

• Preheat the oven to 325 degrees F. Let the pork sit covered at room temperature for 30 minutes.
• Pat the pork dry with a paper towel. Sprinkle the pork generously with salt and pepper.
• Heat a large Dutch oven or heavy-bottomed pot over medium-high heat with the oil, 2 turns of the pan. Place the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes time in total. Remove the pork and reserve.
• Turn heat down to medium, add 3 tablespoons of the butter to the pot. When it foams, add the caraway, fennel and mustard seeds and stir for 1 minute. Add in the onions, apples, thyme, nutmeg and some salt and pepper. Cook to begin to soften, 5 minutes. Then deglaze the pot with the vinegar. Stir in the honey and beer, scraping up the bits stuck to the bottom of the pot. Add in the chicken stock and then the reserved pork, and bring to a simmer. Cover and place the pot in the oven until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
• Remove the pork from the pot, place on a plate and tent with foil to keep warm. When cool enough to handle, pull the meat apart with two forks. Return the meat to the braising liquid. The apples and onions will have almost completely melted into a chunky sauce. Cool and store in the refrigerator for a make-ahead meal.
• Place the potatoes and the parsnips in a pot and cover with water. Bring to a boil, salt the water and cook until tender. Drain and return to the hot pot. Mash the potatoes with the milk and the remaining 3 tablespoons butter. Then season with salt and pepper, and add the cheese and mustard. Taste to adjust the seasonings, cool and store for a make-ahead meal.
• To serve, reheat the pork, covered over medium heat, stirring occasionally. Reheat the mashed potatoes and parsnips over medium heat covered with a little stock or milk to loosen. Mashed potatoes can be kept warm for hours by placing them in a covered saucepot inside of a larger pot filled with an inch of water at a low simmer.
• Serve the pork alongside or on top of the potatoes, and sprinkle chopped parsley on everything.

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
• Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
• Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.

Steps:

• For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.
• Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.
• Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.
• For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don't knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.
• Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.
• Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

Steps:

• Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
• Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand. Spoon into a bowl and drizzle with a little melted butter to serve.